Profiteroles

This French dessert sounds and looks fancy but it's
so easy to make. Just in time for your special
Valentine!

 Choux pastry, filling and chocolate sauce...
what's not to love?

I made petite puffs and used ice cream
instead of the classic custard or whipped
cream for the filling.

A few very simple ingredients:
butter, flour, water, a little sugar and  eggs.

 In a small saucepan bring the 1/2C water,
1/2 stick butter, 1/2t sugar to a boil.

 Remove from heat, add the 1/2C  flour
all at once, beating rapidly with a wooden
spoon until the dough comes together.

Let cool for 5 minutes.

Beat in the eggs one at a time until
incorporated.

Beat until the batter is smooth,

Drop rounded teaspoonfuls of batter 1" apart on
a sprayed baking sheet.
Smooth pointy tops with a wet finger.

Bake for 10  minutes at 425 then  reduce the oven

to 350 and bake until golden, 10-12 minutes more.

Let cool. Use a serrated knife to carefully
cut off the top 1/3 of each puff.
Fill with a scoop of ice cream.
Replace the tops and drizzle with warm
chocolate sauce. Dust with powdered sugar.

Profiteroles

1/2 C water

1/2 stick butter

1/2 t sugar

pinch salt

1/2 C flour
2 L eggs

• Heat oven to 425. Spray two baking sheets with cooking spray. 
• In a medium saucepan bring the water, butter, sugar and salt to a boil.
• Immediately remove from heat and stir in the flour with a wooden spoon. Beat rapidly until until the mixture pulls away from the sides, 
• about 30 seconds. Let cool 5 minutes. 
• Add eggs one at a time and beat well until the batter comes together.
• Drop by slightly rounded teaspoonfuls of batter 1" apart on the baking sheets. Smooth pointy tops with a wet finger.  
• Bake for 10 minutes, then reduce the oven to 350 an bake until golden brown, 10 to 12 minutes more. Let cool. 

• 6-Cut off the tops and fill with a small scoop of ice cream. (vanilla or coffee ice cream) Replace tops and drizzle with warm chocolate sauce. Dust with powdered sugar if desired.

• Makes about 2 dozen petite profiterole puffs. Serve 2-3 per person.
• If you make these ahead you can warm and crisp them
•  up a bit in a 350 over for a bout 5 minutes before serving.

Chocolate Sauce

1 C semisweet chocolate chips

1/2 C half and half or cream

2 T butter

1/2 t vanilla extract, 

In a medium glass bowl, combine the chocolate

 and cream. Microwave for 1-1/12, stirring once, 

until smooth and pourable. Stir in vanilla

or:In a small saucepan slowly melt the chips and cream.

Stir in the butter to combine. Stir in the vanilla.

or: In replace the vanilla with 1T Kahlua or Grand Marnier 

Puffs Plus: You can make these ahead and store in an 
airtight container until ready to serve. 
Freeze extras in a ziptop bag.

 No defrosting needed:
 simply slice the tops off, fill and serve.

Puffs Plus:  For savory puffs, omit the sugar and
 fill them with items like;
tuna, crab, shrimp or chicken salad. 
Bake larger puffs for a luncheon. 
Bake these 10 minutes longer at 350. 

Enjoy!

Links: Common Ground,
The Charm Of Home,
No Minimalist Here,
French Country Cottage,
My Romantic Home,
Designs By Gollum,
Between Naps On The Porch,
A Stroll Thru Life

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Exploring some pieces of Jakarta

Rain, flood, bad traffic,... are the trending topics for Jakartans for the last seven days.
That's the reality that we're facing now.
It'll continue for probably couple of weeks more.
To be honest, almost every morning and afternoon during the weekdays my heart beat is faster than usual, when I think about my children and husband, who are out there somewhere not at home.

So, what is your plan

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BUTTER COOKIES

These big 4" cookies are crispy, light as a feather and full of butter-y goodness. They are too fragile to ship through the mail, but straight out of the cookie jar, they are melt in your mouth perfection.

1 1/4 cups butter (room temperature)
1 1/2 cups granulated sugar
3 egg YOLKS
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 TABLESPOON of vanilla extract

Cream the room temperature butter and granulated sugar with your stand mixer. Once smooth, add the egg yolks, one at a time, and beat well in between each addition; beat in the vanilla.

Mix the flour, baking soda and cream of tartar, and add this mixture to the butter mixture, one cup at a time. Mix well.

Cover and chill the dough for about 30  minutes.

Roll the dough into 1" balls and roll them in granulated sugar.  Place on an UNgreased cookie sheet (3" apart)and flatten slightly.

Bake in 350° preheated oven for 10-12 minutes or until the edges of the cookies are golden.  Recipe makes 3½ dozen cookies.

Rolling dough into 1" balls, will give you 4" cookies, so leave lots of room between each cookie ball on the cookie sheet.

 

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Super Moist Chocolate Cupcakes

I found this quick, easy, delightful recipe on the For the Love of Cooking web site. It makes one dozen super moist, super chocolate-y, super yummy cupcakes. This recipe is going into my "5 star file", that is for sure.

1/2 cup white sugar
1/2 cup brown sugar
3/4 cup + 2 tablespoons flour
1/4 cup + 2 tablespoons unsweetened cocoa powder
3/4 teaspoons baking soda
3/4 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
1/4 cup canola oil (I used vegetable oil)
1 teaspoon vanilla extract
1/2 cup BOILING water

Preheat the oven to 350° and line a cupcake pan with 12 paper liners.

Sift together all of the dry ingredients into a large bowl. Add the egg, milk, oil and vanilla and beat together with an electric mixer until combined.

Scrape the sides of the bowl and add the boiling water, mix until just combined but smooth.

The batter will be very watery looking, so don't be alarmed.  Pour the batter evenly into the paper liners.

Bake in preheated oven for 20-22 minutes or until a toothpick tests clean. Remove from oven and cool before frosting.

Do you have a craving for chocolate?

Give this a try, they are great.

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Crock Pot Beef and Broccoli

 We wanted to go to a matinee movie so I popped 

this dinner into the crock pot after lunch. 

Coming home to a ready dinner is better than take-out.

 Slice the beef and chop the garlic.

  In the pot, combine the consomme, brown sugar,

 soy sauce, garlic, sesame oil, ginger and red pepper

 flakes. Add the beef and toss to coat.

Cover and cook on hi for 5-6 hours. 

 Remove about 3T sauce from the pot and combine

 with 2T cornstarch. Stir back into the pot along

with the broccoli. Cover and cook on Hi for 

about 15 minutes until broccoli is just tender.

Serve over rice.

Crock Pot Beef and Broccoli

1 C beef consomme or broth

1/3 C brown sugar

1/3 C soy sauce

3 cloves garlic, minced

1 T sesame oil

1/2 t ground ginger (opt.)

1/2 t crushed red pepper flakes (opt.)

1-1/2 to 2 lbs beef chuck roast,

2 T cornstarch

broccoli florets about 3 C

Trim excess fat from the beef and slice into strips.

Combine the first 7 ingredients in the crock pot.

Add the beef slices and toss to coat. 

Cover and cook on low for 5-6 hours.

Remove about 3 T sauce from the pot and

 combine with the 2T cornstarch to make a slurry. 

Stir into the pot. Add as much broccoli as you 

like. You can also use a bag of frozen florets,

 no need to defrost. Stir to combine, cover

and cook on hi for 15-20 minutes to 

thicken the sauce and cook the broccoli to

your desired tenderness. 

During this time you can cook the rice.

How To Cook Rice

1-1/2C rice

3 C water

1 t salt

Combine ingredients in a medium pot, cover and to a boil then reduce the heat to low and cook until the water is absorbed, about 20 minutes. Fluff with a fork add a pat of butter if desired. It's always a 1 part rice ratio - 2 parts water .  Easy to remember. 1 C rice to 2 C water.

tip: I like using my crock pot timer to start this recipe so that it will be ready when I get home. It will also stop the cooking and keep it warm until you are ready to eat.

tip: For Crock Pot Steak and Peppers,omit the broccoli and toss in 2 sliced green
       peppers.
    

Enjoy!

Links: Stone Gable,
Under The Table & Dreaming

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CINNAMON ROLL CAKE (5 STAR!!)

Oh my goodness, this cake is beyond perfect. It has that wonderful taste that you only find in the "center part" of a good cinnamon roll (does that make sense?). The first time I tried it, I was compelled to close my eyes and savor it in complete silence...it was THAT good.

The cake is quick and easy to make and it is one of those great recipes that tastes good (even better) on day two and three (if it lasts that long).It would be a big crowd-pleaser for ANY occasion.

2 1/3 cups all purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup butter flavored Crisco (see note)

Put the above ingredients in the food processor and process until the mixture looks sort of like wet-ish sand. Remove from food processor and place in mixing bowl.

To the above mixture, add:

3/4 cup vegetable oil
4 whole large eggs
1 cup sour cream
2 teaspoons vanilla extract

Mix everything just until smooth, do not over mix. I did this with an electric mixer on low.

In a different small bowl, combine 1 cup brown sugar and 1 tablespoon of ground cinnamon, set aside.

Grease and flour a 9" x 13" GLASS baking dish. Put half of the cake batter in the prepared pan. Sprinkle it with 2/3 of the brown sugar-cinnamon mixture, then top with the other half of the cake batter. Gently swirl a small knife through the batter, making sure that you don't scrape the bottom of the pan.

Sprinkle the top of the 2nd layer with the final 1/3 of the brown sugar-cinnamon.

Bake in a preheated 325° oven (yes, that is 325°) for 50 minutes or until a toothpick tests clean (don't over bake).

Remove from oven and let the cake sit for 15 minutes, then drizzle frosting glaze over the top of the hot cake (leave the cake in the pan).

GLAZE

2 cups confectioners sugar
4 tablespoons milk
1 tablespoon vanilla extract

Whisk till smooth and drizzle over hot cake.

Keep this cake in the baking dish, just make sure you cover it tightly with plastic wrap AFTER it is completely cooled.

This cake is beyond moist and delicious on day two and three.

NOTE: The recipe calls for butter flavored Crisco; I have no idea how the batter/cake would turn out if you used something else, (sorry).

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Spiced Fruit Cakelets

Jakarta is unusual pretty cold!
It rains almost everyday.
I'm not kind of person who likes to complain about weather.
I always try to enjoy whatever the weather is...
But unfortunately for many times I have to cancel my plan to exercise; walking or jogging. Really disappointing, when you're so ready with complete attire and suddenly we have to cancel it.
...so let me spend more time for blogging

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TACO MEAT LOAF

This meat loaf is a lot of fun and it is a great way to perk up any week night. It has crushed corn chips, salsa and cheese in it and then its topped with refried beans and more cheese.

The "heat" of your salsa will determine how spicy this meatloaf is, so it is easy to adjust for younger kids (and us grandparents). I like to serve it with Spanish rice, refried beans and coleslaw. It is a great change of pace.
  1 pound of LEAN ground beef (less than 10% fat)
½ cup of finely crushed corn chips
1 beaten egg
3 teaspoons chili powder
1 teaspoon cumin
½ cup of (your favorite) thick and chunky salsa
½ teaspoon black pepper
½ cup of Mexican blend shredded cheese

TOPPING
1 cup of refried beans
¼ cup of your favorite salsa
1 cup of Mexican blend shredded cheese

In a bowl, mix the ground beef, corn chips, egg, chili powder, cumin, salsa, black pepper and ½ cup of shredded cheese. Mix thoroughly and form into an oval on the baking sheet (not in a loaf pan).

 You should have an oval meat loaf like this

In a small bowl, mix the refried beans with ¼ cup of salsa and frost the top of the uncooked meatloaf with it. Bake at 375° for 45 minutes. The last few minutes of baking time, sprinkle the top of the meatloaf with one cup of shredded cheese and return to oven.

To serve, gently slide a thin spatula under the meatloaf to loosen it from the baking pan and lift it (all in one piece) to a nice serving dish.

NOTE: I do not add salt to this recipe because there is plenty of salt in the other ingredients.

NOTE: By baking this on a sheet pan (rather than a loaf pan) the grease will run out onto the pan and not "soak" your meatloaf.You shouldn't have much "grease" if you use 90% lean ground beef.

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Roasted Parmesan Crusted Salmon

You can use any fish for this quick and easy

 oven roasted recipe.

We love salmon so that's what I used.

This is just over one pound of fish.

Rinse the salmon and pat dry with a paper towel.

Place on a foil lined pan. Salt and pepper. 

Cover the top completely with a mixture of 

3T mayonnaise and 2-3T grated parmesan. 

 Sprinkle on a bit of paprika if you like.

Bake @425 for 12-15 minutes depending 

on the thickness of the fish.

To serve, carefully slide a wide 

spatula between the skin and flesh. The

 skin will stick to the foil. Easy clean up too.

Dinner is served in 15 minutes.

Enjoy!

Links: Designs By Gollum,
Between Naps On The Porch,
My Romantic Home

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PEANUT BUTTER SNACK CAKE

Are you old enough to remember the snack cake craze? Simple sweet cakes made for no special occasion, other than to just "snack on"; they were great. I don't  know when, or why, they faded from the scene, but I've decided to bring them back into my kitchen as a welcome change from the ever present cookie jar. Peanut butter cake, studded with mini-chocolate chips and frosted with a peanut butter and honey frosting...what's not to love?!

This cake is delicious and, if kept covered, stays moist for several days. The recipe ingredients listed here are for a 10" round cake, but you can double the ingredients and bake it in a 9"x13" pan as well.

1 cup all purpose flour
1 cup brown sugar (packed)
1/2 cup peanut butter
1/4 cup butter (room temperature)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup milk
1 teaspoon vanilla
2 eggs
1/2 cup semi-sweet mini-chocolate chips

In the bowl of an electric mixer, beat the flour, sugar, peanut butter and butter until it is crumbly.

Add the rest of the ingredients (except the chocolate chips) and mix on low speed until everything is well combined, then mix on med-high speed for three minutes.

Dust the mini-chocolate chips with a tablespoon of flour and then shake off the excess (this will keep them from sinking in the batter as they bake). Stir chips into the batter.

Bake in a greased and floured 10" round pan at 350° fir 35-40 minutes or until toothpick tests clean (my electric oven took 35 minutes).

Cool in the pan for 10 minutes then turn out onto serving plate.

FROST THIS CAKE WHILE STILL HOT!!

PEANUT BUTTER AND HONEY FROSTING

1/2 cup peanut butter

2 tablespoons honey

1 teaspoon vanilla extract

2 cups powdered sugar

4 to 5 tablespoons milk

Warm the peanut butter and honey in the microwave until it is soft but not melted. Add the rest of the ingredients and beat with electric mixer until smooth and creamy.  FROST CAKE WHILE STILL HOT.

NOTE:  If you double this recipe for a 9"x13" cake, 

make sure you double the frosting as well.



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CHEWY MOLASSES COOKIES

One of our baby boys turns 36 today, where have the years gone!?!? I made him a batch of these wonderfully soft and warmly spiced molasses cookies to go along with his birthday gift.

3/4 cup butter (room temperature)
1 cup brown sugar (packed)
1 egg
1/4 cup molasses
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger

In the bowl of an electric mixer, combine the room temperature butter, brown sugar, egg and molasses; mix until smooth, scraping the sides of the bowl if necessary.

Add the flour, baking soda, salt and spices and mix well.  Cover and chill the dough for about an hour.

Roll the dough into balls about the size of a small walnut and roll them in granulated sugar. Place them on an ungreased cookie sheet (about 2" apart) and flatten them just a little. 

Bake at 375° for 8 minutes (the tops will have a wonderful crackle look). Be careful not to over bake them.  The cookie batter (inside of the cracks) will still look a little "wet" after 8 minutes in the oven, but they will be perfectly baked and chewy when they cool off.  If you like a crisp cookie instead of a chewy cookie, leave them in the oven for another minute or so.

To keep these cookies soft and chewy, store them in a Ziploc bag or any Tupperware that has a tight fitting lid. These cookies freeze (and ship) very well and they smell heavenly when you open the cookie jar!!!

We have two awesome sons, Kevin (the birthday boy) is 36 today and Kris will be 41 in a couple of months. Seemingly overnight, they have grown into wonderful men that I thank God for every day; they have also blessed us with four PERFECT grandchildren.

 Happy Birthday Kevin, we love you!!

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Parmesan Oatcake

About 10 years ago, when I owed a food processor* for the first time, I had never imagined to make cookie dough using this machine. Preparing dough for donuts or bread and traditional Indonesian fishcake 'Pempek' were the main reason I decided to own this multipurpose kitchen appliance.
* Brand: Moulinex. French made. Bought in a small town called Kemaman, in Terengganu, Malaysia.

And last

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COLD OVEN POUND CAKE

I've been making this cold oven pound cake for over 25 years and it has never failed me. It is a wonderful old recipe that you start baking in a COLD oven. An hour and five minutes later, you have perfection in taste, texture, sweetness, moisture and shape.

1 pound powdered sugar (4 cups, see note)

1/2 pound of butter (room temperature)

4 large eggs

3 cups all purpose flour (see note)

1 cup warm water

1 teaspoon baking powder

2 teaspoons vanilla extract

1 teaspoon lemon extract

1 teaspoon coconut extract

This recipe calls for 1 pound of powdered sugar, but that was an inconvenient measurement for me, so I got out my new handy-dandy kitchen scale and (fluffed, scooped, leveled) it was exactly 4 cups.
DO NOT PREHEAT OVEN. Cream the room temperature butter and the powdered sugar together with electric mixer until it is very fluffy (this will take 2-3 minutes). Beat in egg's one at a time, scraping the sides of the bowl between eggs (to make sure it gets mixed well).

In separate bowl, measure out 3 cups of flour and stir in the baking powder. NOTE: to measure each cup of flour, sift it into a cup and level off the top with a straight edge. If you just dip your measuring cup into the flour, you will be getting too much flour.

Add the flour mixture to the butter mixture, alternately, with the warm water. I usually do this in thirds. Stir in extracts. The final flavor of the cake has a very mild lemon flavor, you won't really taste the coconut extract, but it really adds something to the overall flavor of the cake.
Pour cake batter into a well greased and floured 10" bundt pan (I use a cooking spray with flour in it).  Shake the pan just a little to eliminate any small air pockets in the batter.

Put pan into COLD oven. Turn the oven to 350°F and set the timer for 1 hour and 5 minutes. Remove cake from oven and let it sit in the pan (on a rack) for 10 minutes, then turn it out.

Wrap the HOT cake tightly with plastic wrap (I do this to all of my cakes) and let it cool to room temperature before frosting.

This is the perfect cake for strawberry shortcake, petit fours, or just snacking!!

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Chocolate Self-saucing Puddings

Wet and windy here for the last couple of days.
The first week of new year has passed already, and the bit of the days are getting fast. Tomorrow, our children will start their first day of school in Term 3, and activities will be back to the routine. Hopefully everything run smooth as I have to do lots of things on my 'have to do' list... including posting some recipes that I tried last month.

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BAKED MEATLOAF BURGERS

I love meatloaf, especially the top and end pieces that are coated with that sticky sweet glaze, don't you? As a matter of fact, picky-picky husband and I have been known to make leftover meatloaf sandwiches, using ONLY that outside saucy layer of meat.

With that in mind, I decided to try "baked meatloaf burgers" and they were a big hit; we ended up with the best part of the meatloaf in EVERY sandwich!!

1½ pounds lean ground beef (I use 90% lean)

1/2 cup chopped onion (chopped finely)

2 eggs lightly beaten

2/3 cup saltine crumbs (fine)

1/2 teaspoon salt

1/2 teaspoon black pepper

2 teaspoon chili powder

1 teaspoon ground cumin

Mix above ingredients (don't over mix) and shape into patties. Place on baking sheet that has been sprayed with cooking spray.

Brush liberally with glaze (really pile it on).

GLAZE

1/2 cup ketchup

1/4 cup brown sugar

1 teaspoon Worcestershire sauce

1 teaspoon ground DRY mustard powder
healthy pinch of black pepper

few drops of liquid smoke

Mix Glaze and brush over the patties (use all of the glaze).

Bake patties in a preheated 350° oven for 25-30 minutes or until they are cooked through (cooking time depends on how thick you make your patties).

This recipe also makes wonderful sliders on little dinner rolls. Don't try to FRY these burgers (with the sauce on them) because it will scorch and burn quickly; the sauce really transforms magically in the oven, so it is worth the effort.

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HASHBROWN CRUST QUICHE

The beauty of this recipe, besides its "yummy-ness",is that it is ultimately consumer friendly. You can add (or subtract) your favorite veggies or meat to your liking...don't like mushrooms? Don't add them. REALLY like broccoli? Double the amount used. It all works and turns out great. The hashbrown crust is a nice, easy, and tasty change from the traditional quiche crust.

 3 cups UNcooked shredded hashbrown potatoes
1/3 cup melted butter (I use a little less)
salt and pepper to taste
1 cup diced cooked breakfast meat
1/4 cup thinly sliced green onions (optional)
1 cup shredded cheddar cheese (pepper jack is good too)
4 eggs
½ cup milk
1 cup broccoli pieces
½ cup diced red bell pepper
.
Mix the melted butter with the uncooked shredded hashbrowns and press into a 9" pie plate (I use an 8"x8" pan) sprinkle with salt and pepper. I like to use "Simply Shred" potatoes that you find next to the eggs in the market (not frozen). If you use frozen hashbrowns, thaw completely and dry them between paper towels before using.

Bake in a pre-heated 425F oven for 20 minutes or until the potatoes start to brown. Remove from oven.
.
Top with the meat and veggies. I like to use thin cut Black Forest ham, but cooked breakfast sausage works well and of course you can't go wrong with crisp crumbled bacon!! I also saute the veggies just a little before putting them on top of the hashbrown crust; top with shredded cheddar (or cheese of your choice).
.
Whisk the eggs, milk and ½ teaspoon salt and ¼ teaspoon black pepper together and pour over everything. Don't be tempted to add extra eggs.
.
Reduce heat to 350 and bake for 20 to 25 minutes or until golden on top.

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Carrot Wheat Muffin

Cheers for a New Year 2013!
I hope the true spirit of the season finds you and fills your heart with joy.



Pic : Morning Sunshine @ Rancabali Tea Plantation, Ciwidey, West Java. 28.12.2012
The super busy month of December has passed by very fast. Too fast.
Yesterday, early morning, we just got back from a short vacation with our big family. Spending time with our both sides of family in two

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APPLE CAKE

Many years ago, a older lady named Virginia Spreen gave me this wonderful recipe. It is one of those great old recipes that turns out perfect every time and even improves on day two and three. No electric mixer is used with this cake, just a sturdy spoon. It's down home flavor and texture reminds me of one of grandma's delicous cakes!!

4 cups peeled and diced Rome apples
1½ cups white sugar
1 cup chopped walnuts or pecans
.
Mix the above ingredients together and let stand at room temperature for an hour to extract some of the juice from the apples (juice goes into the recipe later)This is an important step, don't leave it out..

In large mixing bowl, combine (and set aside)

3 cups all purpose flour
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon salt
2 teaspoons baking soda
.
Add the following to the chopped apple-sugar mixture and mix well
,
2 teaspoons vanilla extract
1 cup vegetable oil
2 beaten eggs
.
Combine the dry ingredients to the apple mixture (extracted juice from apples and all) and mix with a large spoon (do not use electric mixer).
.
Pour into a greased and floured bundt cake pan or an angel food pan. Bake at 350F for 1 hour and 10-15 minutes. Make sure you use the toothpick test to see if it is done after one hour and 10 minutes. Cool for 5 minutes then turn the cake out of the pan. Wrap hot cake in plastic wrap to cool.

People ask me why I wrap my cakes in plastic wrap while they are still very hot. The simple answer is that it not only keeps the cake extremely moist, but it enhances the flavor. I'm not sure "why" it works so well, but I use this method on EVERY cake I bake.
NOTE: Grease and flour cake pan liberally. I use the vegetable spray that has flour already in it, and that works fine.
.
NOTE: Store this cake covered, because the apples in the cake will continue to make this cake more moist (it is actually better on day two and three).

NOTE: Any apple will work with this recipe, but I find that Rome apples taste the best (Granny Smiths work too, but are a little tart). Dice the apples in a little less than ½" squares (the size of dice is not critical). Do not use food processor...it cuts them too small.

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